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Herbed Lemon Orzo

:  May/June 1997

Your rating: None Average: 3 (1 vote)

Lemon zest and fresh parsley brighten up plain-Jane orzo for a great side dish you'll find yourself adding to your repertoire.


READER'S COMMENT:
"I made the pasta exactly as the recipe calls, but it is a little bland. It doesn't taste bad, but it isn't great. I would have liked to taste more of the herbs. Perhaps it would taste better if you add some herbs other than parsley. "
Herbed Lemon Orzo Recipe

4 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 1 1/2 cups orzo
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon freshly grated lemon zest
  • Salt & freshly ground pepper, to taste

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Preparation

  1. Cook orzo in a large pot of boiling salted water until al dente, 7 to 9 minutes. Drain and transfer to a serving bowl. Stir in parsley, oil and lemon zest. Season with salt and pepper.

Nutrition

Per serving: 249 calories; 3 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 48 g carbohydrates; 9 g protein; 2 g fiber; 77 mg sodium; 108 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 starch


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Recipe Categories

Style/Theme
Everyday favorites
Vegetarian
Vegan
Quick (total 30 min. or less)
Kid-friendly
Holiday
Mother's Day
Easter
Season
Winter
Fall
Summer
Spring
Health & Diet Considerations
Healthy weight
Heart healthy
Low sodium
Low saturated fat
Low cholesterol
Low calorie
Meal/Course
Dinner

Servings
4
Total Time
30 minutes or less
Ethnic/Regional
Mediterranean
Ease of Preparation
Easy
Type of Dish
Side dish, grain
Pasta
Publication
May/June 1997
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